Gluten-Free Curiosity

Somehow, I don’t know how it happened, I developed a wheat allergy. It is not pleasant for me to have, because so many foods in this world have wheat AKA gluten inside of it. I can’t have pastas, pastries, bread, soups, chowders, sauces, etc. There’s an entire list of things that I can no longer eat in fear of having a reaction.

My doctor had advised that I do some “experimenting” when it comes to my diet. He told me the best I could do is test my limits and see what I can handle.

That seems all fine and dandy, except for the fact that, you know, there’s a risk I can die. But it’s not like I can flip an 180 and go on a strict gluten free diet. Diets are expensive, and I am poor. Plus, I’ve heard negative things about gluten-free diets and how terrible the products taste.

Prior research: First, I read the bag. The only thing of concern I saw was the Worcestershire sauce. Sauces can have hidden gluten inside it, but the bag hasn’t said that there were wheat ingredients in the sauce. Then again, it didn’t have a certified gluten-free label on it. Googling the product did nothing for me, because it kept leading me to dead-ends

Method: I put a two pound pork shoulder into the slow cooker and covered it in the sauce. It’s cooked on high for about five hours, served with rice.

Results: Not going to try it again. Had a small reaction halfway through eating the dish. I should’ve known that a product that doesn’t have a certified “gluten-free” label on it would be a bad idea. And all of that shredded pork is going to go to waste now.

Conclusion: I’m not going to buy any of the slow cooker products from Campbell’s now, because I don’t want to end up in a hospital.